Weekly Link Love — Edition 59

Research of the Week

Blocking fatty acid oxidation when fatty acids are elevated turns out to be a terrible idea.

Evidence for optimism.

More potassium in the diet, more IGF-1 in the muscles.

It’s unclear if surgery is effective for rotator cuffs.

Ketones improve cognition in patients with type 2 diabetes.

New Primal Blueprint Podcasts

Episode 393: Tara Garrison: Host Elle Russ chats with Boston marathoner, mother of 4, keto specialist, and strength trainer Tara Garrison.

Primal Health Coach Radio, Episode 38: Laura and Erin chat with Dr. Joan Rosenberg about the power of choosing into vulnerability.

Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.

Media, Schmedia

There’s a lot going on here.

Interesting Blog Posts

There’s a lot of money to be made in “saving the world from evil meat-eaters.”

Are scientists overusing Mendelian randomization?

Social Notes

You’ll never guess what happened when this vegan influencer went carnivore.

A giveaway.

Everything Else

Vegans would have you believe the ancient artist was painting a warning sign.

America is importing more sugar than ever before.

New Zealand is importing more human skin than ever before.

Can fasting improve breath holding?

Things I’m Up to and Interested In

I haven’t forgotten about wheat: Amylase trypsin inhibitors in wheat promote fatty liver in mice.

I’d give this as a gag Christmas gift: Firelog that makes your house smell like KFC.

Interesting idea: What the return of the freestanding bathtub might mean.

I’d drink this: Venison mezcal.

I’m not surprised: Humans need more protein in stressed states.

Question I’m Asking

Were you guys aware of atomic gardening?

Recipe Corner

  • Instead of a single ribeye, how about an entire slab of ribeye? And then what if you smoked it?
  • Pan-seared scallops are unmatched. Oh, and there’s some cauliflower.

Time Capsule

One year ago (Dec 7 – Dec 13)

Comment of the Week

“Did, uh, ‘butt-chugging vitamin D’ make it into Keto for Life?”

– Gets an entire chapter, Ion Freeman.

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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28 thoughts on “Weekly Link Love — Edition 59”

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  1. Maybe it’s just my phone’s browser, but these new posts still aren’t showing on the MDA homepage when they’re posted. I clicked on last week’s link love then clicked on the “news” category it’s filed under and that’s how I found this week’s post. It can’t be just me, right?

  2. “New Zealand is importing more human skin than ever before.”

    Interesting hook and spin on a terrible human tragedy. Uncharacteristically insensitive and tasteless.

    Very disappointing.

    1. Wow, that is a tasteless blurb given the scope of this tragedy.

    2. I understand that this site is about self-improvement, which means that much of the readership will fall into the irrationally optimistic and hyper-sensitive category. But can we please stop pretending like we’re outraged at Mark’s comments every week? Good grief.

      I, for one, appreciate that Mark has a sense of humor.

      1. I absolutely agree. It seems to be the national pastime to pick apart everything that’s spoken or written in order to find something to be offended over.

        I don’t know if Mark was intending gallows humor or not, but he doesn’t often do mea culpas because of someone’s ruffled feathers. And there’s no reason why he should. This is his website. He can write whatever he likes in whatever way he chooses. People are free to go elsewhere if they don’t think his posts are sensitive enough.

      2. I love and appreciate Mark’s sense of humor as well. And I don’t think he wrote that himself.

        I stand by my criticism. Take care of a critically burned patient or two and you’ll know why it wasn’t funny.

    3. The news article I read says they need the skin for victims of the recent volcano eruption. I get that.

  3. Hi Mark, Having just had rotator cuff surgery, I was curious to read the study. I can tell you, as my own N=1 study, I am happy I had the procedure. For those considering it, let me give you my own take.
    Some background.. Late 50’’s male.. active my whole life.. hockey, climbing, swimming, biking, weightlifting, etc. Shoulder would bother me on occasion, and be fine after some rest. Recently during some strength work in April, I felt a twinge, but this time it didn’t go away. Doc says I’ve been slowly fraying my rotator cuff like wearing a hole in your jeans; the result of an active life.. plus, 25 yrs of throwing tennis balls for Golden Retrievers! He said take 4-6 months, no more, to get ready both physically and mentally.
    I spent 5 months doing strength work and stretching EVERY DAY prior to the surgery. Some at PT, some on my own. Light weights, heavy weights, everything. Goal was to go to surgery in great shape, with all supporting structures strong. I was real careful with diet.
    I also spent that time running into literally dozens of people that had the surgery. 90% of them looked at me like I was crazy when I told them my pre-surgery routine.. A few people I knew, other active folks, did the pre-work, and told me I’d be glad I did.
    I’m 10 weeks post surgery. I started stretching at 2 weeks, and reintroduced strength work at 4 weeks., again EVERY DAY. As I run into the other surgery people, and show them where I’m at 10 weeks, they are amazed. “You’re way ahead of me, I couldn’t stretch that far to begin with”. I already have more mobility and way less pain than before the surgery, and the strength is picking up.
    The study included people 10 months to 2 years after symptoms. I’m guessing most of those people did nothing over that time period, which is plenty of time to lose a ton of strength and mobility. Plus, waiting that long allows the torn ends to “die” enough that successful reattachment is less likely.
    I understand everyone is different; maybe I won the rotator cuff lottery. However, I really think the obsessive pre-work and post work made a difference. That would be a better study; no pre-work vs pre-work. Looking at a set of people, who probably did nothing pre-surgery for 1-2yrs, seems like an easy study to predict.

  4. Let me add my two cents about the rotator cuffs surgery:
    I have not had it (usual for me to have shoulder issues) but I will share my experience with L5 partial disectomy (where the part of the disk extruding is removed)
    I had it done more than 15 years ago. The result was magic: the pain disappeared as if turned of by a switch. My case was a good candidate for operation: the bulging disk was occupying like 90 percent of the space, compressing big time everything.
    If you search statistics you can find that people who had this intervention after 10 years report same prognosis the people who did not have it.

    Ok fine and dandy…
    But …

    How did the people who did not have the operation spent the ten years?

    My take is this: in this cases of orthopedics, with the MRI and minimally invasive arthroscopy, do not disregard surgery, do your homework

  5. I just read your Sunday email about international food discovery. I share your love of Indian cuisine and was pleased that you enjoy dosas. Dosa is super easy to make from scratch and the fermentation process of the batter makes for such a great taste!. Next time I make dosa I will try adding egg to the batter before I cook them up.

  6. Hey Mark,

    Just read your Global Cuisine – Indian Market article. Excellent information as always. Thank you for your continuing foray into our world of health! Grok on! 🙂

  7. Even better than dosa batter is homemade dosa – super simple!

    Put 3 parts white rice & 1 part mung beans in a glass or ceramic bowl, add water to cover by an inch. Soak overnight. Drain and put into a food processor with a generous amount of turmeric (we get ours in bulk from an Ethiopian market nearby) and sea salt. Blend until smooth – 10 minutes.

    Return to bowl and allow to ferment on the counter at room temperature for 1-3 days, until the mixture has risen a bit and is bubbly on the top. (The time depends on the season for us in the mid-Atlantic). The mixture will have separated a bit – stir with a fork to recombine. Heat a cast-iron griddle and add a thin layer of avocado oil. Ladle the batter onto the griddle, two ladleful per pancake. Spread into a thin pancake and cook and flip until both sides are dry.

    Incredibly delicious with smoked salmon, mixed greens (especially arugula) and very ripe avocado spread like butter.

    1. Fabulous! Thanks for the recipe I’ll be trying this for sure! ?

  8. In reply to this week’s Sunday with Sisson, holy basil tea with ginger is the bomb. I have been drinking it for years.

  9. I live in New Zealand and Indian Market is kind of a regular for spice buying, yoghurt and paneer, the Indian Cheese I make palak paneer with.
    If you had a contact to a good Indian Chef/Cook who also gets low carb and/or Keto, between the two of you, you could give us loads of yummy Indian recipes.
    Leaving away the chapatis, rice, roti and naan Indian food with its fat, meat and veggies lends itself to low carb cooking I reckon!

  10. I love the dosa batter example. Here at Gingerhill Farm Retreat, we put fresh cassava (yucca) through the food processor and then pack it into airtight buckets for 3 months. It comes out white and perfectly preserved. It doesn’t get slimy or discolored but crunchy and ready for frying in coconut oil for a hashbrown, pancake, taco, or pizzetta. They have a nice tangy flavor from the fermentation process and I like them best pan-fried in my home-cured bacon grease and topped with farm eggs and goat cheese. They are quick and nutritious if you have the foresight to put them up in buckets for three months ahead of time.
    Make it in big batches, we usually do a 5-gallon food grade bucket at a time.
    Make it fun
    Make it a project and bring people together.

  11. I used to work in the Caribbean on tugs, the open air markets were amazing-lots if local foods, fresh pork and chicken hanging, fresh fruit and veggies
    Something I used to eat was what I think is watercress with vinegar on it and it was amazing
    First place I had a lettuce salad with only iceberg lettuce, vinegar and olive oil. I still eat it to this day
    I did not run across many fat Cubans, they eat moderately and walk a lot
    Another great spot for food was fish fry’s on the beaches in the Bahamas
    All great places with great local cuisine and great local people

  12. Me too! I love dosa batter. There’s actually three things you can make with it, dosa, idly and uttapam. Uttapam is a savory pancake with toppings baked into it. Dosa tends to be very flat and crepe like, and idly is steamed in a special steamer. Yes I have one! 🙂 The usual side dish is another lentil base, a dip or soup , richly spiced,called Sambar. I’d sell my soul for that stuff! I’ve tried to replicate it but it never fully works out. Idly/dosa batter is easy to make at home, but for the authentic one, you would need a grain grinder, a mini mill, complete with stone grinding wheels. Called a “wet grinder.” It’s slow to use but the batter fluffs up and gets aerated.

    I’m fascinated by Indian food.

  13. Indian grocery stores! I discovered them about 7 years ago here in SE Michigan. There is a proliferation of them all around my area. We’ve got a big one here in Ann Arbor. Dosa batter, curry leaves, Paneer, & of course, the spices! Can’t make a good chettinad without some ground coconut & curry leaves.

    I work with a lot of Indians & they tell me paneer is easy to make but I’ve not tried it yet. I want to try it with some organic grass fed style full fat milk.

  14. Mark,
    thanks for your most recent newsletter about the Indian Market and the Dosa Butter. You say you are not a big fan of lentils, but I tell you I have THE BEST EVER recipe for curried lentil soup, made with the split red lentils that the East Indian folk have another name for, lots of Cumin Seeds and Tumeric (watch the clothes, like you say!), a tablespoon of chilli powder, a little Garam Masala, and half a bunch of cilantro. I will send you the specific recipe, if you like! If you follow it exactly, it is srumpdelious and you can freeze extra in freezer bags. I don’t like lentils either, but this is to die for! Found the bit about Dossa Batter interesting, and as we are gluten-free now, we will likely find a good store in the East Indian neighbourhood of Vancouver (BC) and look for it! Love your newsletters, which my husband, Garett, shares with me sometimes. Very informative, logical and upbeat.

  15. Read your Sunday email about Indian spices and as a personal chef I totally agree. As an organic diehard I would only caution against buying products imported from India due to high pesticide concentrations and irradiation. By all means use these delicious spices but buy them from organic purveyors that have reliable sources and don’t irradiate! https://www.google.com/amp/s/www.thehindu.com/news/national/kerala/spices-steeped-in-insecticide-residues/article18404562.ece/amp/

    1. India has the label, 24mantra which I like. And the entire province of Sikkim is 100% Organic. There are dramatic videos of them destroying food that isn’t organic. It’s not just banned, but fake organics are destroyed in that province. India is one of the first “2nd world” countries to embrace environmental regulation and have mass protests of environmental degradation, all the way back to the women who chained themselves to trees. That wasn’t an American protest style, it was borrowed from India. You’re right though, people do need to be choosy and careful when buying from India, but it’s very possible to buy very high quality goods from there.

  16. Re: Sugar,why is it sacrosanct? Could it be because most humans are addicted?
    We (primal, KETO,) all ‘know’ the UN-healthy effects of sugar (and I mean all kinds of sugars…from sugar beet, cane, corn, etc) on humans. I would like to see more articles and information on the environmental impacts of sugar production especially as related to climate change, but also as a monoculture that uses a lot of pesticides and herbicides, water, soil erosion, etc
    I am soooo tired of hearing about how meat impacts the environment and how so many people are turning to vegetarianism or veganism to ‘save the planet’.
    I am betting that many of these veggie (fruit) eaters are addicted to sugar!!!!
    When cycling through the countryside in France and Netherlands I was shocked to see how much arable land was devoted to sugar beets!

  17. Put google translate on your phone for trips to the international grocery store. Use the camera live translation on labels and it will detect and translate for you. Not perfect, but very helpful.

    My favorite international grocery store is Global Foods in Kirkwood Missouri. What I buy there is almost everything, but especially fresh vegetables.

    Pan Asia is a chain store and is closer to me. They have a far wider selection of meat and fish so that’s what I usually buy there.